1 tablespoon bottled ground fresh ginger (such as Spice World)
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts, chopped
How to Make It
Cook rice according to package directions, omitting salt and fat.
Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.